Place onion and garlic into a large pot and sauté until onion is clear – use cooking spray, a little water or broth to avoid sticking.

Add tomatoes, including liquids, drained beans, and butternut squash to pan. Add spices. If mix is too thick, add vegetable broth or water as needed. The liquid will cook down and the chili will thicken as time goes on. You don't want SOUP but you don't want barely any liquid, either. The squash needs some liquid to properly cook.

Bring to a low boil, then turn heat down and allow to simmer, stirring occasionally. Keep heat relatively low/medium to avoid the bottom burning.

Once your squash is tender, add the tempeh, kale leaves, corn and additional spices, as needed.

Isa Chandra Moskowitz made this recipe at her cooking demo presentation during Veg Month 2010.

Ingredients

Isa says, "this recipe calls for 2 pounds of root veggies, so use whichever are available to you. Some of my faves are rutabaga or turnip (they taste similar, so I wouldn't suggest both), celeriac, golden beets, or parsnip".

2 pounds root vegetables, peeled and cut into 1/2 inch chunks

1 tablespoon olive oil

1 small onion, diced medium

1 red pepper, diced medium

3 cloves garlic, minced

1 tablespoon mild chili powder

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons dried oregano

1/2 teaspoon ground cinnamon

3/4 teaspoon salt

2 tablespoons cocoa powder

1 cup green lentils, washed

4 cups vegetable broth

1 15 oz can diced tomatoes

2 teaspoons agave or maple syrup

Cilantro and lime for garnish (optional)

Directions

Preheat a 4 quart soup pot over medium high heat.

Saute onions and bell pepper in oil until translucent, about 4 minutes.

Add garlic and saute for another minute.

Add chili powder, cumin, coriander, oregano, salt and cinnamon.

Add 1/2 cup of the vegetable broth and the cocoa powder; cook for about 1 more minute, while stirring, to dissolve the cocoa.

Add lentils, vegetable broth, diced tomatoes and root veggies.

Cover pot and bring to a boil, keeping a close eye. Once it's boiling, lower heat to a simmer and cook for about 45 minutes, until lentils are tender and root veggies is soft.

Mix in agave.

Add water as necessary to thin out the chili.

Taste for salt and seasoning.

Let sit for 10 minutes or so for maximum flavor.

Serve garnished with cilantrom, scallions and lime if you like. You can also dollop on a little vegan yogurt or soy cream.

Thanks to Isa for sharing this recipe and the accompanying photo with Compassionate Action for Animals.

Saute the onions and minced garlic in a 1/4 cup of water in a nonstick saucepan. Once the onions have become translucent, place the onions and garlic in a large stockpot. Add the rinsed beans, water, and spices. Simmer over medium heat, stirring occasionally. Taste-test the soup after 20 minutes and remove from heat once the beans are cooked to your liking.

For a slightly different taste, add frozen or fresh vegetables such as chopped carrots, kale, or broccoli.

This classic chilled Spanish soup is a flavorful addition to any meal. A great combination of veggies and spices.

1 lb. can whole tomatoes

large cucumber

medium green bell pepper

small yellow onion

2 cloves garlic

5 tablespoon olive oil

5 tablespoon white wine vinegar

1½ teaspoon lemon juice

1 teaspoon dill

3 large fresh tomatoes

salt and pepper to taste

Put canned tomatoes in a blender.

Cut off a quarter of the cucumber and pepper and set them aside. Chop the rest and put in blender. Chop the onion and garlic and put them in the blender, too.

Add the oil, vinegar, lemon juice, and dill to the blender. Blend until it's thick and smooth. Transfer to serving bowl/pot/tureen. Chop the remaining cucumber and bell pepper as well as the fresh tomatoes as fine as you can and add to the soup. Season with salt and pepper if you need to.